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Pastries - Nut And Poppyseed Rolls Post by :kpoole Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2778

Click below to download : Pastries - Nut And Poppyseed Rolls (Format : PDF)

Pastries - Nut And Poppyseed Rolls

6 to 8 cups all-purpose flour
1/4 cup sugar
2 Tbsp. salt
1 lb. lard or 1/2 lb. lard and 1/2 lb. butter
1 cake yeast
1 tsp. sugar
3 cups milk; divided
2 eggs, slightly beaten

Nut Filling:
1 lb. walnuts, ground
1/4 cup milk
2 Tbsp. butter, melted
1 cup sugar

Poppy Seed Filling:
1 lb. poppy seed, ground
1 cup sugar
3 Tbsp. shortening
juice of 1/4 lemon or 1 Tbsp. lemon extract
1 cup milk

Sift flour, sugar and salt. Work in shortening as for pie dough. Dissolve yeast in about 1/2 cup lukewarm milk with 1 teaspoon sugar added. Let stand while working shortening and flour. Scald remainder of milk. Cool to lukewarm.

Make a well in the flour-shortening mixture. Add yeast, beaten eggs and enough milk to make a medium soft dough. Knead on bread board until dough does not stick to the hands or bread board. It will be very sticky at first, but do not add flour. Instead, scrape board with knife, adding this flour to dough and continue to knead. Put in a large bowl and set in a warm place until doubled in bulk.

Preheat oven to 400° F.

Place on bread board; divide into 4 or 6 equal parts. Shape into balls and allow dough to rise again for a few minutes.

Combine walnuts with sugar. Roll dough about 1/2-inch thick and spread with part of nut mixture. Scatter raisins over mixture. Moisten edges with cold water, using pastry brush or fingertips. Roll as for jelly roll; place on cookie sheet and set aside to allow dough to rise again.

Two or three rolls may be baked on one sheet. Brush top with beaten egg to which a little milk has been added. Bake 45 minutes at 400 degrees.
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1 medium baking apple, peeled and chopped (1 cup) 2 tablespoons raisins 1 tablespoon sugar 1 teaspoon all-purpose flour 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon 3 sheets phyllo dough 2 tablespoons margarine, melted Nonstick spray coating For filling, in a small mixing bowl combine apple, raisins, sugar, flour, lemon juice, and cinnamon. Set aside. Lightly brush 1 sheet of the phyllo dough with some of the melted margarine. Place another sheet of phyllo dough on top of the first sheet, then brush with margarine. Top with the third sheet of phyllo. Do not brush with margarine. Cut the stack

Pastries - Nut Rolls Pastries - Nut Rolls

Pastries - Nut Rolls
Sponge: 1 cup milk 2 teaspoons sugar 2 egg yolks 1 package active dry yeast (2-1/4 teaspoons) 1/4 cup bread flour Bread:3 cups bread flour 1 tablespoon vital wheat gluten (not absolutely necessary, the gluten from the bread flour is fine) 1/4 cup sugar 1 stick butter, cut into small pieces and room temperature 1 teaspoon salt In a 4-cup glass measure or bowl, heat the milk in the microwave until lukewarm (blood temperature to 115 °F). Whisk in the sugar and egg yolks. Sprinkle the yeast over the mixture and allow to stand several minutes to soften.Stir in